Potato Salad

I am obsessed with balsamic vinegar…and dill. For those who have tried my some of my recipes you know that I have both in ALOT of my go to recipes. But balsamic vinegar in potato salad is really something else, it kicks it up a big notch. I do have to admit, it turns it looking brown, so its not the most beautiful potato salad, but the taste makes up for it!

I like using the little potatoes in this recipe as I think they are really cute, but really any potato will work. I keep my little potatoes whole with the skin on. When you are mixing everything together use a fork to lightly mash the potatoes into chunks so all the dressing gets absorbed.

The flavors intensify over time, so making this the day before you serve it is highly recommended, but not fully necessary. But it really should be served cold. Store left overs in the fridge for up to 7 days.

Note: this recipe uses a raw egg, like most of my recipes, if you are not comfortable with a raw egg, you can cook it to your desired comfort level and blend really well. Or you can substitute the egg and oil for mayonnaise.

Fun fact about me, I have always thought that potato was spelled potatoE, yes with an e at the end, so this was extremely hard for me to write :)

Give it a try, tag @colellafarms on Instagram when you do when you do!

RECIPE:

Ingredients:

• 2 lbs Peewee Potatoes

  1 Cup Avocado Oil

  1 Egg

  4 TBSP Balsamic Vinegar

  2 TBSP Dijon Mustard

  1 Tsp Dill

  1 Small Red Onion

  Salt & Pepper

Equipment:

• Mixing/storage bowl

• Fork

• Immersion Blender

• Large Jar

Directions:

1. Cook potatoes in salted water for 15 minutes or until fork tender

2. While potatoes cook, dice red onion and put in the bowl you will mix salad together

3. In a large jar pour in avocado oil, vinegar and mustard, crack in egg and add dill, salt and pepper.

4. Using an immersion blender, mix until fully combined

5. Once potatoes are fully cooked, drain thoroughly then put into mixing bowl, right on top of red onion.

6. Pour dressing on top of the potatoes and mix using a fork. Intentionally break apart potatoes so they absorb the dressing. Mix until fully coated.

7. Cover and cool in the refridgerator until serving.

Notes:

• Any type of potatoes can be substituted

• Making the day before you intend to eat will enhance the taste

• Uses a raw egg, you could substitute the egg and oil for mayonnaise